Ginger Graters are Perfect For More Than Just Ginger

The timing couldn’t have been better: I bought a ginger grater a few days before BonAppétit.com posted 31 recipes that called for minced or grated ginger—all of which I wanted to make.

And, as much as I love my microplane, it basically makes ginger juice while always managing to do a number on my fingers as I get down to that final millimeter. All that endless chopping to get, say, two or three tablespoons of ginger? As B.A.’s Adam Rapoport would say, “Yeah, no. I’m over it.”

So, thinking the whole time about the famous food personality who once went through a major cooking store, pointing a shaming finger at every appliance that did only one thing, I went to Korin and brought home this pretty ceramic grater.

Sure, I could have bought a simple stainless one from Muji for a little less money, but I liked the shape and the nonstick bottom of this classic Kyocera model. Also, it turns out that the ring design keeps the ginger fiber in the center while the puree and juice are pushed into the trough as you grate the rhizome on those sharp, little teeth.

You’ll still need to peel the ginger (I do it with a spoon like the saucier at Le Bernardin) before running it across the grater. It’ll go quickly and easily—about 30 seconds per inch— and yield a good teaspoon. Gently brush your finger across the teeth to remove any good stuff that might be stuck on top (Don’t pry; the stuff that’s left behind is the fiber… and your fingertips), then sweep the puree and juice into your measuring spoon or cup. Cleanup is easy as long as you don’t let the grater dry out. Bonus: It’s dishwasher safe.